Random Nonsense From Me

Random Nonsense From Me

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If you need help with the recipes I put up. I can be reached at miyazaki[dot]rei[at]gmail[dot]com

To order; I need at least 1 week notice for simple designs. 2 weeks are required if design is complex or if it is a tier cake. Last minute order MAY BE accepted depending on availability. Please email me at piccolo[dot]rei[at]gmail[dot]com for details.

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Monday, March 10, 2008

I'm pretty sure few can resist the citrusy smell of lemons. I know I can't. So when I saw those yellow little dears sitting there, beckoning to me, it's hard to say no. I have read reviews on infusing yoghurt in cakes, I wanted to try it out myself. I do not like dense cakes, so I thought I will try it out using a chiffon cake recipe. I think 1 particular thing about chiffon cake besides the common egg white and folding in problem; is that you have to find the balance of the ingredients. As the yoghurt I bought was rather thick, I used the lemon juice to adjust the consistency.

Along the way, I remembered how good it tasted when I mixed yoghurt with cereal and cranberry. So, in goes the cranberries too. Hence, in 1 cake, I infused 3 flavours which I adore. The kitchen smelled lovely during baking. Below is the result of my experiment. I am extremely fortunate to get this right for my 1st attempt.

On the side note; it does get on my nerves when people asked the obvious. When idiot husband got a whiff of the cake when it was in the oven baking, he asked, 'Are you baking something?'. When I took the cake out, invert it to cool, he asked, 'You bake cake ah?'. Even as he sliced the cake to eat, he dared ask, 'You bake one huh?'. For the 1st 2 questions, he only suffered my silence, I refused to entertain any silly questions. It's the 3rd that blew my fuse, 'No! It just suddenly appeared in the kitchen!'. #%^&@?!! Anyways, here's the recipe.

Hey rei, beautiful chiffon cake! I haven't the guts to bake this yet after failing the cotton sponge cake. Not sure if I should go to Gina's chiffon class on 22 march as I'm not sure if I'm read to try chiffon yet. Btw, I like cranberries and yogurt, but I love blueberries and yogurt better :)

Hi WF, he can really get on my nerves sometimes. Maybe it's time to get yourself a new oven? I have 2 actually, my old 1 is very tiny can only bake 16 cookies at a time. The other 1 is 42L. Hint to your Anata lah. Ahahah.. :D

Hi Yuri, thanks for the compliment. You have to keep trying, don't give up. I didn't get my 1st chiffon cake right too. It's through practising. For me, I am able to visualise by reading the recipes and asking my mom or aunt (maybe bcoz I read manga too much). But if you need someone to diagnose your problem, I think it's best to go to Gina's class. Ask WF, she knows best. :)

rei, I already have 2 ovens. One is a very small one which I use for cooking. The other one (20L) is given to me by my ex-colleagues. Am thinking whether to have a built-in oven if I renovate my kitchen later this year.

Ahaha.. Yuri, no worries.. How come no QQ?? Never mind, if you confirm attend the class on 22 Mar, I pop by and pass you some before class. I live nearby there only, very convenient. you want.. you want?? on huh?? :D

Hi sukkimi, I am using a 21cm tube pan. I am experimenting with a new oven, that's why I adjusted the temperature so. It worked for me but every oven varies. When I used my other conventional oven, it's more straight forward. It's not that I'm patient. On the contrary, I am a very impatient person. But I just can't stand my efforts to go to waste during the final stage. Ahahah.. :D

Carrie : Hi, using same amount of icing sugar will be slightly less sweet. However, it is to be noted that icing sugar has cornstarch added to it. Cornstarch can help abosrb and hold liquid content. Some recipes actually added cornstarch to stabilise the cake. I have not used icing sugar with chiffon cake recipes so I am unable to advise you of the texture.

Your chiffon cakes look so nice! would like to try this one, but have a couple of questions, first, i am using a 20 cm tube pan. is that okay? also, i noticed you usually use 5 egg white and 4 yolks. may i know what is the size of egg you used and what do u do with the one extra yolk? another thing, do u happen to know what causes the chiffon cake to be dry in texture? tksoctopusmum

Octopusmum : For a 20cm tube pan, you can just use 4 egg whites. The eggs I use is usually 60g with shell.

For the leftover yolk, I add about 1-1/2tsp water to it and freeze it. Comes in handy when you need egg wash. Sometimes when I make ice cream, I will freeze the extra egg whites to be used for chiffon cakes later.

When the cake texture is dry, you might want to check the ratio of flour and liquid. If it is 1 : 1, usually the cake texture is drier and sturdier. Please go through my tips post for clearer explanation.

thks for the reply:) if i use 4 egg white, does it mean i have to use 3 egg yolk for a 20 cm pan? also, for a 21 cm pan, if i use eggs that are 70 g with shell, can i use 4 egg yolk and 4 whites and same qty for all other ingredients to make this cake? tks octopusmum

going to attempt this cake, tomorrow, finally... would like to ask, should the yoghurt be at room temp? also, where did you buy the crasins from oceanspray? i went to ntuc and cold storage but couldn;t find this brand, ended up buying the Harvest brand from NTUC. need to soak the cranberries in the yoghurt first?thksregardsoctopusmum

no worries:) i did the opposite ie soaked the cranberries in the yoghurt at room temp... btw, may i know what is the texture of this cake? mine turned out to be rather dry. is it supposed to be like that? also, i added a little bit more lemon juice (think about 0.5 teaspoon more) and found it a bit too sourish...will stick to the qty in the recipe if i make it again..regardsoctopusmum

hihi, first thanks for sharing. May I ask if the coventional oven is the same as those home build in oven? If yes, should I just baked them at 170-180 degree for 40-45 min without having to adjust the temperature mention??

I have problem to control my oven temperature, can i just stick it to 160degree for the whole baking ? for my oven it is always too hot, so to bake cake normally i only turn on the bottom electric bar and not for the top one.